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Growing up, pork roast country-style was always that special dish that took me back to Sunday lunches at grandma's house. It's my ultimate comfort food - the meat gets so soft and the sauce fills the whole house with amazing smells! And the best part? While it slowly cooks in the oven, I can just hang out with my guests without any worries.
A flexible dish everyone will love
What's great about this roast is you can really make it your own way! Sometimes I throw in potatoes that get super tender cooking in the juices, other times I add carrots for a bit of sweetness. The slow cooking does all the hard work and the meat turns out so tender you can cut it with just a fork!
Shopping list for goodness
- Fresh shallots: I grab 6 nice ones and chop them finely.
- My favorite bacon bits: 200 g smoked matchsticks, they add so much flavor!
- Olive oil splash: 30 g to sear the meat properly.
- Good butter: 60 g for that rich taste.
- Beautiful roast: 1.6 kg carefully picked from my butcher.
- Dry white wine: 150 ml for the sauce.
- Water: 180 ml nothing fancy.
- Cognac touch: 30 ml that makes all the difference.
- Cornstarch: 1 heaping spoon to thicken the sauce.
- Salt and pepper: As much as you want!
Simple step-by-step approach
- Oven prep
- I heat it to 200°C, or 180°C with fan assist.
- The crucial moment
- In my beloved Dutch oven, I melt the butter with oil and brown my roast on all sides. That's the key to juicy meat!
- The flavor base
- I set aside the roast and cook the shallots and bacon until they're nicely golden and fragrant.
- The magic cooking
- I put the roast back in, pour in white wine and water, cover it up and into the oven for 2 hours of pure bliss!
- My tasty sauce
- I collect the juices, add my white wine and water. I thicken with my Cognac-cornstarch mix and let it gently thicken.
- The yummy finish
- I slice my roast, drench everything in sauce and serve with my candied shallots and bacon.
Tasty twists you can try
I love adding potatoes that cook in the juices, they turn out candied and so good! Carrots too, why not? And if I don't have shallots handy, onions work just fine. I adjust cooking time based on my roast's weight, but the rule is simple and works every time!
A meal that brings folks together
This roast is my go-to for family meals. It always impresses with its creamy sauce and comforting vibe. I often pair it with a light dry white wine or a smooth red that goes perfectly with the flavors. It's the kind of dish that makes everyone at the table happy!
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Frequently Asked Questions
- → How can I tell if the roast is done?
- When the center is slightly pink. A meat thermometer should show 65°C at the thickest part for accuracy.
- → Can this dish be made ahead?
- Absolutely! Reheat gently in the oven. It tastes even better as the flavors develop more.
- → What white wine works best?
- Go for a dry one like Muscadet or Entre-deux-Mers. Stay away from very aromatic wines that could overpower the meat.
- → What sides go well with this?
- Mashed or steamed potatoes soak up the sauce wonderfully. Green beans or glazed carrots also pair nicely.
- → How do I make the sauce smoother?
- Combine cornstarch with cold cognac before adding it to the hot liquid. Stir or whisk constantly as it thickens.